Roasted Squash Bread Pudding with Spinach

Home Economics | S1,E1 | Release: 01.28.26 | Dur: 85 secs

Rustic cubes of sourdough cradle roasted butternut squash in this elevated, vegetarian twist on comfort food. Fresh baby spinach, caramelized leeks, and ribbons of Gruyère cheese melt into a custard-soft interior. The result: a bread pudding that is both delicious and elegant, equal parts indulgence and soul. This episode of Home Economics celebrates the art of savoring simplicity at its most luxurious. 

Ingredients:

1 lb rustic sourdough w/crust mostly removed, cubed

3 tbsp butter + more for dish

3 large eggs

1½ cups milk

1½ cups heavy cream

1 cup shredded Gruyère

½ cup Parmesan, divided

1 lb butternut squash, diced

1 leek, split lengthwise & sliced into half-moons

3 cups baby spinach

¼ cup olive oil

Salt, pepper (to taste)

Dash of freshly ground nutmeg

Quick Steps:

1. Preheat oven to 400°F. Butter your baking dish.

2. Mix eggs, milk, cream, salt/pepper & nutmeg → pour over bread cubes. Let soak 15 mins.

3. Toss squash with olive oil, salt/pepper → roast 30–40 mins until golden.

4. Sauté leek in butter 4 mins → add spinach ~1 min.

5. Mix veggies, roasted squash, Gruyère & ¼ cup Parmesan into bread cubes.

6. Bake 40 mins until set & golden.

7. Broil with remaining Parmesan atop until bubbly & browned, ~2 mins.

8. Serve HOT & savor every bite, Boo.